Ingredients
• The Flourless Base: 2 cups unsweetened Shredded Coconut.
• The Bind: 3 large Eggs.
• The Moisture: 1 cup unsweetened Coconut Milk (from the carton or can).
• The Sweetener: ½ cup Monk Fruit or Erythritol (replaces the sugar).
• Warmth & Lift: 1 tsp Vanilla Extract and 1 tsp Baking Powder.
• Optional: A pinch of salt to enhance the coconut flavor.
Preparation Steps
1. Whisk the Eggs: In a medium glass bowl, whisk the eggs and your sugar-free sweetener until the mixture is light and frothy.
2. Add Liquid: Stir in the coconut milk and vanilla extract until well combined.
3. Fold in Coconut: Add the shredded coconut and baking powder. Stir gently until the coconut has absorbed most of the liquid.
4. Prepare the Dish: Pour the batter into a greased microwave-safe or oven-safe glass dish, similar to the one in your photo.
5. The “5-Minute” Prep: * Microwave Option: Cook on high for 5–6 minutes. Let it rest for 2 minutes to firm up.
• Oven Option: If you prefer the deeply toasted top seen in your picture, bake at 350°F (175°C) for 25–30 minutes until the edges are golden.
6. Serve: This cake is delicious warm, but it becomes even more “reborn” and fudgy if you let it chill in the fridge for an hour!
Why This Fits Your Lifestyle
• Naturally Flourless: By using shredded coconut as the “flour,” you avoid all processed grains and gluten.
• Healthy Fats for Beauty: Coconut is rich in MCTs (medium-chain triglycerides), which are excellent for supporting that “reborn” feeling for your skin and hair.
• Diabetic Friendly: With zero refined sugar, this dessert keeps your blood sugar stable while satisfying your sweet tooth.